2.5 c. Fresh Blackberries
1/2 c. Baker's Sugar
2 T. Cornstarch
.5 t. Cinnamon
.25 t. Sea Salt
2 T. Cold unsalted Butter, cut in small pieces
1 Large Egg Yolk
1 T. Water
Cinnamon Sugar for decoration
2 Pie Crusts
Preheat over to 400 degrees with rack in low position. Whisk dry ingredients together. Add peeled, cored, .25" thick apple slices and black berries. Toss to coat. Pour into pie crust. Dop butter pats on top.
Mix yolk with water. Brush over edge of piecrust. Cover fruit with second layer of pie crust, leaving holes for venting. If you are using leaves like I did, cover them with egg wash to make them stick, overlapping them slightly. Brush entire surface of pie with egg wash, but don't allow the wash to pool. Sprinkle top with cinnamon sugar. Freeze 30 minutes.
Place on rimmed baking sheet in center of oven. Bake 20 minutes until crust is golden, then lower heat to 350 degrees. Bake 50 minutes, then turn pie. Bake another 50 minute to an hour longer. Transfer to wire rack. Allow to cool completely before slicing. Service with Vanilla Ice Cream.
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